Grapefruit
Grapefruit brings bold citrus and bitterness, great for enlivening dishes.
Grapefruit is a large citrus fruit that first appeared in Barbados as a natural cross between sweet orange and pomelo. It tastes bold and sharp, with a citrus punch, real bitterness and a gentle sweetness, especially in pink and red varieties.
Cooks love grapefruit for its wake-up-call flavour. Segments brighten salads with avocado and fennel, juice cuts rich seafood like salmon and scallops, and a sprinkle of sugar or honey turns it into breakfast. Its bitterness makes it feel grown-up and refreshing.
Flavor profile
Aroma: citrusy, sharp, sweet
Good to know
Origin: Barbados
Forms: whole, juiced, segments
Season: Peak season is winter into early spring, roughly November to April in the Northern Hemisphere, though it is sold year-round.
Nutrition: Grapefruit is a good source of vitamin C; it can interact with some medications, so check with a pharmacist if you take any.
Storage: Grapefruit keeps about a week at room temperature and up to 3 weeks in the fridge crisper drawer. Bring it back to room temperature before eating for the juiciest, most aromatic fruit. Soft, squishy patches, mould or a fermented smell mean it has gone off. Segments keep 3–4 days in a sealed container in the fridge, and juice freezes well for several months.
How to use grapefruit
Cut through the rich stuff
Grapefruit segments are sour and juicy, so they slice through rich, fatty dishes. Try them with avocado or seared fish.
Broil for balance
Broiling the halves browns the surface, which tames the bitterness and brings out the sweetness.
The science of grapefruit
- Grapefruit's bitterness comes mainly from naringin, a flavonoid concentrated in the pith and membranes, plus limonin. Removing the membranes by segmenting makes the fruit taste much sweeter.
- Pink and red grapefruit get their colour from lycopene and beta-carotene, the same pigments found in tomatoes and carrots. They tend to taste sweeter than white grapefruit.
- Its distinctive grapefruit aroma comes from nootkatone and a sulphur compound called grapefruit mercaptan, which is detectable at incredibly tiny amounts.
- A pinch of salt or sugar reduces how bitter grapefruit tastes, because both dampen our perception of bitterness on the tongue.
- Grapefruit and its juice can interfere with how the body processes some medications. If you take prescription medicine, check the label or ask a pharmacist.
How to choose grapefruit
Pick grapefruit that feels heavy for its size and has smooth, thin, slightly glossy skin. Heavy fruit is juicier. Avoid ones with soft, sunken or mouldy spots, and don't worry about small surface scratches.
Substitutes for grapefruit
| Swap | Amount | What changes |
|---|---|---|
| Orange + a squeeze of lemon | 1:1 | Similar juicy citrus with less bitterness; good in salads and drinks. |
| Pomelo | 1:1 | Grapefruit's parent; milder, sweeter and with thicker pith. |
| Blood orange | 1:1 | Gives colour and a berry-like tang with less bite. |
What goes with grapefruit
- Avocado. Avocado provides creamy balance to grapefruit's sharp acidity.
- Mint. Mint's cool freshness heightens grapefruit's bright flavors.
- Shrimp. Shrimp's slight sweetness works against grapefruit’s tart bite.
- Fennel Bulb. Fennel's anise notes contrast grapefruit's acidity, creating a complex aroma.
- Honey. Honey sweetens grapefruit's bitter naringin and softens its sharp acid.
- Pistachio. Rich pistachio rounds out grapefruit's bitterness and acid.
- Salmon. Grapefruit's sharp bitterness cuts through salmon's oily flesh.
- Sugar. Sugar masks grapefruit's bitter naringin, as in broiled sugared grapefruit.
- Scallop. Grapefruit's tart acid brightens scallop's sweetness in raw and seared dishes.
- Chili Flake. Chili heat delivers a kick alongside grapefruit's tang.
Mistakes to avoid
- Excess peeling leaves albedo, increasing bitterness.
- Overuse of emulsifiers can overpower fruit aromas.
Ideas for tonight
- Spicy shrimp and grapefruit salad with avocado
- Grapefruit glazed chicken with thyme and fennel
- Grapefruit sorbet with mint
Grapefruit: questions
Why does grapefruit taste bitter?
It contains naringin and limonin, bitter compounds concentrated in the pith and membranes. Cutting out segments without the membrane makes it much sweeter.
How do you segment a grapefruit?
Slice off the top and bottom, then cut away the peel and white pith in strips. Hold the fruit over a bowl and slice between the membranes to release each segment.
What is the difference between pink and white grapefruit?
Pink and red grapefruit contain lycopene, which gives their colour, and usually taste sweeter. White grapefruit is more tart and bitter.
How do you make grapefruit less bitter?
Remove the membranes, add a tiny pinch of salt, or sprinkle with sugar or honey. Broiling halves with a little sugar also softens the bite.
Can grapefruit affect medications?
Yes, grapefruit can change how some medicines are processed in the body. If you take prescription medication, check the leaflet or ask a pharmacist before eating it regularly.
What goes well with grapefruit?
Avocado, fennel, mint, honey, pistachio, salmon and shrimp all pair well. Creamy, sweet or salty partners balance its bitterness.
What does grapefruit taste like?
Grapefruit brings bold citrus and bitterness, great for enlivening dishes. Its strongest notes are citrus, bitter, sweet, with an aroma that is citrusy, sharp, sweet.
How do you use grapefruit in cooking?
Cut through the rich stuff: grapefruit segments are sour and juicy, so they slice through rich, fatty dishes. Try them with avocado or seared fish.
How should you store grapefruit?
Store at room temperature for a week or in the refrigerator for up to 3 weeks.
What is the most common mistake with grapefruit?
Excess peeling leaves albedo, increasing bitterness.
Avocado
Fennel Bulb
Honey
Mint
Pistachio
Salmon
Orange
Lime